Instead of starting with the verbena and all of the olive oil, we opted to grind the verbena into 2T of the olive oil, and then gradually added the rest of the olive oil. Be sure to put a little elbow grease into the grinding -- you really want to mash it up!

After the verbna, salt, and olive oil mixture sat for an hour, we made the dressing.

The salad is layered, starting with the watermelon, then the goat cheese.